Roasted Pork Tenderloin With Chipotle Peach Glaze Recipes

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PEACH GLAZED PORK TENDERLOIN



Peach Glazed Pork Tenderloin image

Make and share this Peach Glazed Pork Tenderloin recipe from Food.com.

Provided by WendyTN

Categories     Pork

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin
2 teaspoons cooking oil
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup peach preserves
4 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger

Steps:

  • In a small mixing bowl, stir together thyme, salt and pepper.
  • Rub cooking oil into meat and sprinkle herb mixture evenly onto meat.
  • Cover and refrigerate 2 hours or overnight.
  • For glaze, stir together preserves, Worcestershire and ginger; set aside.
  • Place tenderloin on a rack in shallow roasting pan. Roast in a 425°F oven for 30 minutes or until meat thermometer reaches 160°F
  • Cover with foil and let sit for 15 minutes before carving. Slice into slices and pour glaze over tenderloin slices and place back into oven until glaze is hot.

Nutrition Facts : Calories 321.5, Fat 9.7, SaturatedFat 3, Cholesterol 99.8, Sodium 219.6, Carbohydrate 25.5, Fiber 0.5, Sugar 17.6, Protein 31.2

ROASTED PORK LOIN WITH PEACH BBQ SAUCE



Roasted Pork Loin with Peach BBQ Sauce image

Provided by Kelsey Nixon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

4 cups peaches, peeled and sliced
1 cup brown sugar
2/3 cup ketchup
2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons garlic, minced
2 tablespoons ginger, minced
One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper
1/4 cup low-sodium chicken stock
1 1/2 pounds small Yukon gold potatoes
Kosher salt
1/2 cup half-and-half
3 tablespoons unsalted butter, melted
1/2 cup cream cheese, softened
Freshly cracked black pepper

Steps:

  • For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes.

PECAN-CRUSTED PORK TENDERLOIN WITH RASPBERRY-CHIPOTLE SAUCE



Pecan-Crusted Pork Tenderloin with Raspberry-Chipotle Sauce image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

Two 1-pound pork tenderloins
1 cup Japanese (panko) breadcrumbs
1 cup finely chopped pecans
4 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1 teaspoon ground black pepper
2 egg whites
One 12-ounce jar raspberry preserves
2 tablespoons adobo sauce, or to taste

Steps:

  • For the pork: Preheat the oven to 375 degrees F. Prepare the pork tenderloins by rinsing under cold water. Pat dry and set aside.
  • Combine the breadcrumbs, pecans, rosemary, salt and pepper in a 9-by-13-inch pan. Set aside. Place the egg whites in a small bowl and whip slightly.
  • Brush the tenderloins with the whipped egg whites. Then dredge in the breadcrumb mixture, pressing to adhere. Place on a baking sheet. Bake until done, about 25 minutes. Remove from the oven and let rest about 10 minutes prior to slicing.
  • For the raspberry-chipotle sauce: Combine the raspberry preserves with the adobo sauce.
  • To serve: Slice the tenderloins and serve with the raspberry-chipotle sauce.

CHIPOTLE CRUSTED PORK TENDERLOIN



Chipotle Crusted Pork Tenderloin image

Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.

Provided by KRAMNODROG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 6

Number Of Ingredients 6

1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons chipotle chile powder
1 ½ teaspoons salt
4 tablespoons brown sugar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat grill for medium-high heat.
  • In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  • Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 11.7 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 1.4 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 666.8 mg, Sugar 9.3 g

JUST PEACHY PORK TENDERLOIN



Just Peachy Pork Tenderloin image

I had a pork tenderloin and ripe peaches that begged to be put together. The results proved irresistible! This fresh entree tastes like summer. -Julia Gosliga, Addison, Vermont

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
4 medium peaches, peeled and sliced
1 tablespoon lemon juice
1/4 cup peach preserves

Steps:

  • Flatten each tenderloin slice to 1/4-in. thickness. Sprinkle with salt and pepper. In a large nonstick skillet over medium heat, cook pork in oil until tender. Remove and keep warm., Add peaches and lemon juice, stirring to loosen browned bits from pan. Cook and stir until peaches are tender, 3-4 minutes. Stir in the pork and preserves; heat through.

Nutrition Facts : Calories 241 calories, Fat 6g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 340mg sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

CHERRY-GLAZED PORK TENDERLOIN



Cherry-Glazed Pork Tenderloin image

"My tangy, glazed tenderloin is so simple to prepare. I serve it with roasted sweet potatoes and apples, a salad and French bread for a festive Sunday dinner." -Sandra Kennedy, Atlanta, Texas

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 8

1 cup cherry juice blend
2 tablespoons brown sugar
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon ground ginger
2 pork tenderloins (3/4 pound each)
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small saucepan, combine the cherry juice, brown sugar, soy sauce, cornstarch and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened, stirring occasionally., Meanwhile, place tenderloins on a rack in a foil-lined roasting pan; sprinkle with salt and pepper. Set aside 1/4 cup glaze for serving. Spoon half of the remaining glaze over pork., Bake, uncovered, at 425° for 35-40 minutes or until a thermometer reads 160°, basting occasionally with remaining glaze. Let stand for 5 minutes before slicing. Serve with reserved glaze.

Nutrition Facts : Calories 173 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 398mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

HONEY GLAZED PORK TENDERLOIN



Honey Glazed Pork Tenderloin image

Pork tenderloin basted with an Asian-style sauce. So easy and so good!

Provided by SAHMCOOK

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 6

Number Of Ingredients 6

⅓ cup honey
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons sesame oil
2 tablespoons balsamic vinegar
2 (3/4 pound) pork tenderloins

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a bowl, mix the honey, soy sauce, brown sugar, sesame oil, and balsamic vinegar.
  • Place the pork tenderloins in a roasting pan, and roast 15 minutes in the preheated oven.
  • Remove pork from oven, and baste with the honey sauce. Reduce oven temperature to 350 degrees F (175 degrees C), and continue roasting pork 45 minutes, basting occasionally with the honey sauce, to an internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 209.5 calories, Carbohydrate 18.9 g, Cholesterol 48.4 mg, Fat 7.2 g, Fiber 0.1 g, Protein 17.7 g, SaturatedFat 1.5 g, Sodium 341.1 mg, Sugar 18.5 g

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